August 20, 2010

Ham, Broccoli, and Cheese Rolls

I saw this recipe on Mel's Kitchen Cafe last week and knew I was going to like it. On the day I decided to try it out, Carrie and I were talking while I made dinner. Pretty soon we figured out we were both making this recipe! I never did find out what she thought, but we LOVED it at our house! (This is Carrie, and we loved it. I used shredded Costco rotisserie chicken instead of ham and I think will always make it that way instead. It was very good!)

You can follow the link above for more detailed instructions and pictures. For just the recipe, read below:

*Makes 12-16 rolls

1 recipe roll dough (that yields about 12 rolls), I used this recipe
12 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
2 cups chopped ham (leftover ham or deli ham works great here) (Or shredded chicken instead of ham)
1 1/2 cups finely chopped broccoli
2 cups shredded cheese (I used mozzarella and cheddar)
1 cup freshly grated Parmesan cheese
1 cup finely chopped green onions

Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (about 13 inches by 17 inches). In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions. Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

My note: I used frozen chopped broccoli, thinking it would thaw while the rolls were rising. Result: the broccoli didn't cook through. The rolls were still delicious, but if you use frozen broccoli, thaw it completely or even cook it a little.

1 comment:

I'm the Mommy, That's Why! said...

That is SOOO funny. I made this on Monday! I used the half wheat flour which she suggested, but I actually think I would have preferred it with just white but it was still good. I doubled it because I wasn't sure it would be enough. I was wrong. We ate this for 4 days! On the broccoli, I totally agree. Make sure it's cooked before and chopped finely. I just roughly cut it up and there were huge hard chunks in the rolls and I did not like that at all. I had thawed it but didn't cook it, wish I had. The overall flavor of the broccoli in this particular recipe wasn't my favorite so I am just going to leave it out next time. Everyone but McKenna liked it (surprise, surprise) so I'm pretty sure we'll be making it again.

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